SCK Blog

Moffat Kitchens Bar Torino

Posted by: Sydney Commercial Kitchens |  Wednesday, August 26, 2015

Planning stages

A couple of popular sayings spring to mind when considering Adelaide’s new Bar Torino – in particular "good things take time" and "it runs in the family". For owner Nick Favaro, good food and drink is in his blood.

Though it only opened in February this year Nick says Bar Torino has been “in the works” for ten years. With his Italian family in hospitality for over three decades now and Nick’s long-term ambition to start his own venture, the sustained dreams and hard work have paid off with a successful opening and on-going patronage.

Waldorf commercial cooking equipment, convotherm combi

After finding a suitable site for the bar in 2013 Nick left behind a career as an accountant and embarked on a research trip to Europe. Here, he focused on exploring his Italian heritage and learning as much as possible about how Italians and Spaniards eat, drink and enjoy life.

"In Europe food and drink is so much a part of the culture. It’s about refined enjoyment. It brings people together. We wanted to bring a bit of this home to Australia," Nick says.

Now, with Nick and his sister Jessica running Bar Torino and the pair sharing ownership with their parents, the family has together shaped the venue into a unique and memorable dining and drinking destination. The bar’s popularity is due in no small part to the balance it delivers.

"We have a great bar with a wide variety of drinks (including some unique gins), and an elaborate shared menu," says Nick. "We want everyone to drink responsibly so you can come in from 11am to midnight and you’ll always find something delicious to eat as well as drink."

The food is fun, relaxed and communal. The "bar bits" menu includes such tempting tastes as house-cured meats and popcorn drizzled with honey butter – then served with salted caramel sauce. The interior of the bar also has a warm, European feel with white-washed walls, black tiles and lots of rustic, wooden tones.

Open for 11 hours a day, six days a week, and with seating for 120 people, demand on the kitchen is considerable. The kitchen and bar area is also on display to patrons. So it’s important that it’s in keeping with the contemporary, sophisticated fit-out.

In the kitchen

Waldorf commercial cooking equipment, washtech dishwasher convotherm combi

When setting up their kitchen Nick turned to Moffat, before installing a whole range of the high performing Waldorf 800 Series equipment. This includes a Waldorf twin pan gas fryer, a chargrill, salamander, cooktop and target top.

To add to this impressive line-up of powerful equipment, Bar Torino has installed a 10.10 and 6.10 gas Convotherm combi-steamer ovens as the double-stacked backbone of the kitchen. There’s also a Turbofan prover & holding cabinet, a Friginox blast freezer and for a productive dishwashing solution, a Wexiodisk dishwasher and Washtech dishwasher.

"Moffat offer good products, and have personable, on-site service", says Nick. "We’ve only been open a short while, but so far, I think we’re all quite impressed with the equipment."

With a technology line-up like this, and Nick’s passion helping to drive it, Bar Torino will continue to offer culinary treats and beverage delicacies – bringing people together to share in his Italian dreams.

Original post on Moffat.com.au


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MKN Combi Ovens

Posted by: Sydney Commercial Kitchens |  Tuesday, July 07, 2015

FlexiCombi

MKN Combi Ovens

A flexible combination oven unit for manual and automatic cooking. Combi steamer suitable for most of the cooking methods used in commercial kitchens.

Manual operation with Steaming, Convection, Combisteaming and Perfection. Automatic with 10 autoChef cooking categories from meat to Perfection – the climate regeneration.

The MKN Combi Oven FlexiCombi offers a choice of cooking functions with convection and pressureless fresh steam either separately, one after the other or combined with moist or dry heat.

SpaceCombi

The professional space saving sensation.

Only 55 cm wide and yet offering astounding capacity the SpaceCombi MP is comparably equipped to larger models!

MagicPilot

Operation - Robust, wear-free, capacitive true colour touch screen – protected behind 3 mm hardened safety glass. Can be seen optimally from all sides. 800 x 480 Pixel and 16 Mio. colours. Durable LED background lighting.


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Convotherm4 Mini Combi Oven with easyTouch

Posted by: Sydney Commercial Kitchens |  Tuesday, March 03, 2015

The world of mini

The mini series gives you the ability to install a professional combi-steamer oven in a confined space – with minimal energy consumption and maximum performance. With a width of only 51.5cm, it fits into any commercial kitchen.

The Space Saver

Minimum space, maximum performance – that’s the ethos behind the Convotherm Mini range, a series designed to deliver incredible functionality while occupying an extremely compact footprint.

Convotherm4 Mini Combi

Now all mini range Convotherm combi oven’s come with an easyTouch control panel, three cooking programs (convection, super-heated steam and steam) and a Press&Go seal on the oven chamber door!

Anyone who has ever worked with a Convotherm combi-steamer oven knows how our pioneering catering equipment inspire better food preparation. "Your meal. Our mission." is our philosophy born out of our passion and commitment to provide the best combi-steamer oven solution that answer the varied needs of our customers.

The new Convotherm 4 range of combi-steamer ovens brings style into the professional commercial kitchen. From first glance, this oven combines world-class technology with user-friendly, ergonomic and hygienic design. All models share the same logical and intuitive system of operation: a real plus in the often hectic daily life of food service.


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Convotherm4 easyDial Combi Oven

Posted by: Sydney Commercial Kitchens |  Monday, March 02, 2015

Convotherm4 - designed around you

The new Convotherm4 combi oven design is ideal for "front-of-house cooking". Developed in strict adherence to the principle of "form follows function", clear aesthetics are combined with a new dimension in intuitive operation and straight forward servicing.

easyDial - a new standard in operation

EasyDial is the new standard in manual operation. Thanks to the clever design of the easyDial controls you can quickly configure your own cooking profiles.

Convotherm4 easyDial

Anyone whohas ever worked with a Convotherm4 combi-steamer oven knows how our pioneering catering equipment inspire better food preparation. "Your meal. Our mission." is our philosophy born out of our passion and commitment to provide the best combi-steamer oven solution that answer the varied needs of our customers.

The new Convotherm4 range of combi-steamer ovens brings style into the professional commercial kitchen. From first glance, this oven combines world-class technology with user-friendly, ergonomic and hygienic design. All models share the same logical and intuitive system of operation: a real plus in the often hectic daily life of food service.

Our new combi-steamer ovens include 7 sizes of ovens, each with six different model options. The result is a combination of functional versatility and consistent design that is revolutionary in this product category.

Redefined: Clear design meets functionality

The new standard in flexible, reliable cleaning

ConvoClean+ and ConvoClean have been developed to deliver maximum flexibility with minimum consumption. And strictly fully-automatic cleaning means you avoid any contact with chemicals. With a new range of operating functions and a single-measure dispensing option, these cleaning systems can satisfy absolutely every user profile.

Commercial kitchen equipment cooking results in focus

The legend lives on! The Advanced Closed System+ (ACS+) offers perfection in the 3rd generation. It delivers the ultimate in even cooking, with results always optimised to your requirements.

Convotherm4 – the user interface

Because we listen to you, the customer, the Convotherm4 4 range has been developed around your needs in the everyday busy commercial kitchen. The two control-panel designs – easyTouch and easyDial – give you the degree of control you need: from full automation to maximum customisation. The aim of both is to deliver the functions you need in a user-friendly design.

For creative chefs! Convotherm4 easyDial sets new standards in manual operation: all settings and extra functions can be selected and adjusted in one operating level and are visible at all times.

EasyDial is the new standard in manual operation. Thanks to the clever design of the easyDial controls you can quickly configure your own cooking profiles. All the functions are available in one level. You can see everything at a glance at all times – even from a distance – on the large brightly-lit digital display with the central Convotherm-Dial (C-Dial) controls.

The TriColor indicator ring indicates the current operating status:
yellow for "in preparation",
red for "in progress",
green for "ready".

ACS+ including perfectly harmonised extra functions:

 Crisp&Tasty– 5 moisture removal settings
 BakePro– 5 levels of traditional baking
 HumidityPro– 5 humidity settings
 Controllable fan – 5 speed settings
 ConvoClean: the fully automated cleaning system with regular mode, with optional single-measure dispensing
 easyDial regenerating function: regenerate products to their peak level
 99 cooking profiles
 C-Dial and TriColor: our new operating philosophy

All Convotherm4 appliances come with optimum features as standard

 Ground-breaking combi oven design, also ideal for front-of-house cooking
 ACS+: perfection in the third generation
 Space-saving footprint for a perfect fit in any kitchen, however small
 Doors with sure-shut function (table-top appliances only)
 HygienicCare: antibacterial surfaces in operating areas, door handles and recoil hand shower, the new concept that promotes food safety
 USB port integrated in the control panel
 The"made-in-Germany" seal of quality: our own demanding standard


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Rational awarded the Lean & Green Management Award 2014

Posted by: Sydney Commercial Kitchens |  Tuesday, October 14, 2014

Press Release:

Landsberg am Lech, Germany, 7 August 2014

Rational has been awarded the "Lean & Green Management Award 2014". Rational won the award in the manufacturing industry SME category.

"Impressive green successes in the energy, water, waste and sewage consumption figures," certified the Lean & Green consultants for the cooking appliance manufacturer and market leader Rational from southern Germany.

"Customer-orientation and entrepreneurial-minded employees are the values Rational lives by," according to the same experts. Ergonomy is defined as ‘a clear focus and environmentally-friendly manufacturing’, which is a fixed objective in the Rational production line, said the award panel.

Lean and Green Awards 2014

These results once again made Rational the winner of the "Lean & Green Management Award 2014". The company had previously received the award in 2010 for energy management, energy-efficient buildings and processes.

39 European companies took part in the current study on resource efficiency in the manufacturing industry.

For Rational this means sustainable development and environmental aspects are on an equal footing with social and economic perspectives. Across all corporate processes, the manufacturer attaches special importance to responsible and efficient use of resources.

Rational is committed to looking at the whole life-cycle of catering equipment and developing energy-efficient cooking technologies that minimise the consumption of resources. The estimated lifetime savings of using a Rational is $8,000 to $10,000 for an electric model, based on a 12-year life, although actual savings will vary depending on use.

Whatever method you use, a Rational combi steamer can quickly pay for itself.

The latest Rational SelfCookingCenter model is the only cooking system with 5 senses

5 Senses

The 5 Senses cuts energy consumption by up to 20%, compared to previous models, and up to 70% compared to a traditional kitchen without a combi steamer. It can roast, poach, bake, toast, braise and even pan fry fish and cook chips – all at the touch of a button and with consistently perfect results. This means it can replace 40 to 50% of standard appliances, reducing the kitchen footprint by at least 30%.

Is there a cooking system that always prepares your food exactly the way you want it?

That inspires you and relieves you of tiresome routines? That supports you perfectly because it works and only works how you want it to?

Yes.

With the Rational SelfCookingCenter® 5 Senses that's just the cooking system we've created for you: The first cooking system with 5 senses.

Senses.

It senses the current cooking cabinet conditions and the consistency of the food.

Recognises.

It recognises the size, load quantity and product condition and calculates the browning.

Thinks.

Thinks ahead and determines the ideal cooking path to your desired result while cooking.

Learns.

It learns your preferred cooking habits and then implements them.

Communicates.

It communicates with you and shows you what your RATIONAL is doing to implement your specifications.



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Get The Most Out Of Your Fagor 700 Range Cooking Line

Posted by: Sydney Commercial Kitchens |  Wednesday, August 27, 2014

Planning and sourcing the most appropriate Fagor cooking equipment for a commercial kitchen in a restaurant or cafe seating 40 people.

For the chef, the most important aspect is that their equipment offers the best performance possible while optimising on space. The Fagor 700 range cooking block is the most used in this type of installation, thanks to its capacity and the possibilities it has to offer.

In kitchens with a small surface area the best solution is to design a wall cooking block (that reduces the depth of the machines), and complementing the equipment with a combi oven. It is advisable to install the block and the combi oven in line so that the same extraction hood, when fitted can be used for the whole line of equipment. It is also a good idea to use the lower zones of the block for storing pots, pans, etc.

The kitchen block equipment should be installed depending on the dishes to be offered in the menu. Consequently, different options may be suggested when mounting the block:

The 700 Range from Fagor Industrial offers excellent features and obtains high levels of performance in more reduced spaces. It is the perfect solution for businesses with more limited space.

The modular gas cookers in the Fagor 700 Series may be fitted with open burners, ovens, fry-tops, hotplates, pasta cookers, barbecues, cooking pots, fryers, bain-marie and Bratt pans, combined in different ways to meet the needs of each customer. Made of stainless steel, the cookers in this range have tilted control panels to provide better access to the buttons and controls on the front of the machine, in addition to built-in handles and grease collection trays. The equipment in the 700 Series is formed by machines with the highest operating powers on the market, with excellent performance and recovery ratios.

1. Cooker with 4 burners

FAGOR COOKTOPS & BOILING TOPS

This unit is highly versatile as it offers the possibility of preparing soup, sauces, stews and pulses in pots and casseroles, having them ready for serving at a later stage, as well as allowing the preparation of scrambled eggs and fried food ready for immediate serving. The size of the burner grills permits the use of cooking pots and pans of up to 32 cm in diameter, with capacities of up to 24 litres:

Guideline Capacity

  • A 5.25 kW Fagor burner brings 13 litres of water to boil in 32 minutes.
  • It produces 40 portions of soup (330 ml/portion) in 1 hour.

  • A 6.90 kW Fagor burner brings an 18 litres pot of water to boil in 28 minutes.
  • It produces 54 portions of soup (330 ml/portion) in 50 minutes.

2. Cooker with 4 burners and oven

FAGOR OVENS

In addition to the features offered by a four-burner hob, we have a static oven, with a capacity for GN-2/1 trays and with thermostatic control. The oven enables the preparation of roasts, fish, pastries, etc.

Guideline Capacity

  • A GN-2/1 tray has capacity for 12 chickens, so that 12 whole chickens (48 portions) can be roasted in the oven in this kitchen in one hour.

3. Fry-top

FAGOR FRYTOPS

The fry-top roasting plate can be made with a flat surface, or a half-grooved surface to give a special finish to roast meats and fish. The plate from one module from the 700 range has an area of 38 dm2 (69 x 55 cm) with a heating-up time (roasting temperature of 300 °C) of 40 minutes.

The 700 Series fry-tops have stainless steel burners with an ignition pilot light, and include a “Maximum-Mínimum” type valve to control the burner flame and have thermostatic control of the plate temperature: 120°C - 310°C.

Guideline Capacity

  • 24 fillet steaks or hamburgers weighing 200 grams each in 7.5 minutes.

4. Barbecue Char Grills

FAGOR CHAR GRILLS

One option in many restaurants is to substitute the grooved plate with a barbecue for roasting braised meat. The half module grill from the 700 range has a surface area of 32 x 55 cm.

The grill can be made from cast iron, for those who like traditional roasting, or in stainless steel, with grooves to collect the roasting fats and to prevent them dripping onto the embers.

In the 700 Series barbecues, the volcanic stones are heated using stainless steel tubular pipes. This range also has a removable grease collection tray and roasting grill with handles to allow it to be raised.

Guideline Capacity

  • 12 x 200 g fillet steaks or hamburgers in 7.5 minutes.

5. Pasta cooker

FAGOR PASTA COOKERS

The pasta cooker is a highly popular piece of equipment in many regions or countries. The tub takes different sized baskets (1/1, 1/2, 1/6) for cooking different types of pasta (macaroni, cannelloni, spaghetti...). The tub is filled with water through a valve, and the cooking temperature is controlled by thermostat.

6. Deep Fryer

FAGOR DEEP FRYERS

A 15 litre fryer, with one basket for the whole vat or two half baskets, allows the quick preparation of various fried foods, which may form part of the starter dishes on the menu. Each vat from the 700 range has a capacity of 15 litres of oil and the baskets can hold 3 kg of product (large basket) or 1.5 kg (small basket).

The 700 Series pasta cookers consist of an AISI-316 stainless steel vat. Available with tubular burner, the cookers have a pilot light ignition system and a safety thermocouple, thermostatic temperature control and a tap for filling the vat.

Guideline Capacity

20 kg of chips in one hour

7. Bain Marie

FAGOR BAIN MARIE

This element, equipped with small Gastronorm serving containers can be used to keep previously prepared sauces and garnishes warm ready for serving with the main course meat and fish dishes

The 700 Series bain-marie has a vat designed to take 100 mm deep GN trays, built-in supporting crossbars, perforated base divider, water inlet solenoid valve and overflow drainage system.

8. Direct flame pan

FAGOR KETTLES

This machine is installed when the same dish is cooked for a large number of diners: soups, stews, purées, etc. The direct or indirect heating (over bain marie) versions are selected depending on the usual requirements of the business. The cooking pot in the 700 range contains 80 litres of water, taking approximately 50 minutes to reach the boil and with a cooking time of 10 minutes.

The cooking pots in the 700 Series have a counterbalanced hinged lid, a stainless steel burner controlled by a safety valve, a water inlet solenoid valve, hot or cold water selector switch and a pot drainage tap. This range is available in various models to suit the requirements of each customer.

Guideline Capacity

  • 240 portions of soup (330 ml/portion) in one hour.

9. Tilting Bratt Pan

FAGOR BRATT PANS

As with the cooking pot, this appliance is intended for use when preparing the same meal for a large number of diners. The tilting Bratt pan in the 700 range has a water inlet tap and a thermostatic temperature control up to 315°C.

It can also hold up to 50 litres of water and can be used as a normal cooking pot as the surface area of the pot is 38 dm2 (the same size as the fry-top).

The 700 Series Bratt pans have a counterbalanced hinged lid and include a thermostat for the control of the temperature between 50°C and 315°C. The vat is designed in stainless steel, is raised by a lever and filled by the action of a solenoid valve.

Guideline Capacity

  • 280 fried eggs in one hour.

10. Combi Ovens

FAGOR COMBI OVENS

The combined oven is the perfect accessory for the cooking block. It allows different foods to be cooked in short time periods at the same time. It can be used for all types of meat and fish, pulses, vegetables and potatoes, roasted or steamed, and for preparing desserts.

In some cases it may be advisable to complement the oven with a chill blaster (Cook & Chill equipment) to prepare the weekend’s menus in advance and to have dishes already prepared.

Guideline Capacity

  • 72 portions of chicken in 40 minutes, using 3 trays with 6 chickens on each one (1 chicken = 4 meals).



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Choosing the correct Convotherm Combi Ovens

Posted by: Sydney Commercial Kitchens |  Tuesday, July 08, 2014

Getting the right combi oven can change the performance of your kitchen.

Selecting the correct combi oven

Convotherms goal is to make life in a commercial kitchen easier and everyday more and more chefs are making Convotherm combi ovens their choice.

So, how do you choose the correct combi?

A-La Carte Restaurants

The Convotherm MINI is perfect for smaller operations - with a width of only 515mm they fit into any kitchen where space is at a premium.

There is no compromise on performance, the MINI range offers a 6 or 10 GN 1/1 tray cooking capacity allowing you the versatility to change your menu effortlessly, whether you are cooking, baking or steaming.

Convotherm Mini Combi

General Kitchen

In a busy restaurant where speed and efficiency are vital, choose the Convotherm 7 to 40 tray GN 1/1 combi models to suit your operation. You can scale up depending on the number of covers you feed in any one sitting.

Only Convotherm has the EasyTOUCH control board and Advanced Closed System (ACS) that provides outstanding heat recovery when loading menu items during service, eliminating time delays in meal production.

The addition of tray timer systems ensures the operator can control cooking times for individual items

Convotherm Combi Ovens

Banquet and Production Kitchens

Convotherm 20 and 40 tray GN 1/1 combi steamers are the right choice for large volume catering operations. A general rule of thumb is 10 people per GN 1/1 tray, so 200 people would be a 20 tray oven and 400 people a 40 tray oven.

The Plated Banqueting System delives reassurance of serving delicious dishes at the right time and the correct temperature.

Combined with ECO-cooking system for energy saving up to 25%, ideal for products with longer cooking times, with proven significant increase in quality - the meat is much more tender and retains more moisture.

Convotherm 20 & 40 tray Combi

Key Features include

  • Disappearing door
  • EasyTOUCH user friendly digital system
  • Advanced Closed System for consistent food quality
  • CONVOClean automatic cleaning system


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Baron Combi Ovens

Posted by: Sydney Commercial Kitchens |  Wednesday, January 15, 2014

Baron Professional has released there new range of combi ovens, with 3 levels of capability. Basic, S Version and X Version, which features a touch screen.

S VERSION CONTROL PANEL

 

What is New
• 99 programs and 4 cycles in automatic sequence can be programmed
• Dedicated button for managing 4 cycles with display LED
• Over 90 recipes tested and stored recipes (S version with probe). For those without a probe, only dedicated recipes are set
• Burner selling with direct access from control panel
• Button for direct access to the programs and recipes
• Multipoint probe

X VERSION Touch Screen CONTROL PANEL

  

What is New
• Programmable electronics with high visibility LED backlit touch screen
• Automatic ICS – Interactive Cooking System and EXTRA (over 370 recipes tested and saved)
• USB interface for software update, upload and download HACCP data. The new card allows what recipes shall be uploaded and what shall be downloaded
• AUTOMATIC EXTRA: Direct access to the temperature restore, maintenance, defrosting, multilayer, rising and pre-heating programs.


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Unox ChefTop Combi Ovens

Posted by: Sydney Commercial Kitchens |  Wednesday, December 04, 2013

Versatility and precision for restaurants and hotels.

Unox ChefTop™ is the ideal oven for professional chefs with varied needs in today’s contemporary restaurant.

The ChefTop™ fits every need with ease. Precision and functionality are combined in the UNOX technology to provide the chef with the ultimate control of the cooking process.

ChefTop™, thanks to UNOX’s exclusive technology, is a Combi oven with extraordinary abilities.

The 3, 5, 7 & 10 tray models are available in a Eco Power as well as the standard power model, saving you money on your power bills. Most sizes have a gas model available as well.

Whatever the workload, the revolutionary technology UNOX has developed in Series 5 ensures compliance to deadlines and impeccable cooking results.

Unox is a leading manufacturer of professional ovens. Easy, intuitive and versatile solutions, designed to be an effective and efficient support for any professional chef. Unox is committed in its research for performance and quality of cooking and baking.



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Baron Professional Combi Ovens

Posted by: Sydney Commercial Kitchens |  Thursday, November 28, 2013

From small gastronomy to the large Cooking Centre. There is a Baron B-Cooking Centre combination oven for every type of activity, for every type of restaurant, Function Centre, Hospital CPU or manufacturing.

 

For those who cook with creativity and fantasy and for those who have to guarantee food quality and quantity at the same time.

The range offers every alternative:

  • two ways to generate steam: with boiler system or direct injection;We supply the direct injection as it needs far less maintanence and used less energy. With no boiler to de scale. We also supply standard a Reverse osmosis water filter
  • 2 heating systems: electric or gas
  • 2 circuit boards systems: with electromechanical control or electronic
  • 5 capacities: from 6 to 40 Every B-Cooking Centre oven, either small or large, has the same performance features and the same quality levels
  • The range of dimensions, so varied and complete, have been studied to offer every catering structure the ideal and most efficient system for its own dimensions of seating capacity and allows the possibility to use GN ½, GN 1/1, GN 2/1 grids and, with the appropriate additions, even 400X600 grids.

    No matter what you want to cook, we give you the solutions. The Baron commercial food steamers are manufactured with two control panel versions:

    Version S: Manual controls with electronic control, 99 programs and 4 cycles in automatic sequence can be programmed. Dedicated button for managing 4 cycles with display LED. Over 90 recipes tested and stored recipes (S version with probe). For those without a probe, only dedicated recipes are set.

    Version X: Programmable electronics with high visibility LED backlit touch screen. Automatic ICS – Interactive Cooking System and EXTRA (over 370 recipes tested and saved). Alphanumeric display, Combiclima with automatic vent, diagnostics, six speed fan, autoreverse (distribution of the air in the chamber with automatic reversing of the fan direction), PLUS function, humidifier, lights. USB interface for software update, upload and download HACCP data.

    Direct Steam: in the B-Cooking Centre oven the generation of steam is in the chamber, designed to improve the cooking quality and at the same time reduce energy consumption, can be used in mixed combination convection/ steam, for steam cooking only or it can be excluded for convection only cooking.

    Combi Clima: the system, present on all B-Cooking Centre ovens, automatically controls and calibrates the humidity percentage according to the selected cooking method. To cook with quality and to restore temperature in previously prepared dishes, maintaining intact the features of the recipe.

    The Probe: Constant relief sensitive points, the software manages the system by controlling the lowest temperature.

    The computerised cleaning and sanification system, B-Washing System , present on all B-Cooking Centre ovens, is a practical and intelligent solution to reduce time dedicated to sanitisation: a computerised rotating injector is fixed in the cooking chamber and no other accessories are required; the injector sprays washing water and detergent, distributing them to every part of the chamber; the program can be activated at any moment of the day and without having to cool down the chamber or open the door; four cleaning modes: soft, for daily washing, medium for a more intense action, hard for difficult dirt and manual for special circumstances.

    
    

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